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    Seared scallops with balsamic vinegar


    Source of Recipe


    Cooking Class at Sur La Table


    Recipe Introduction


    Find a good balsamic for this recipe.


    List of Ingredients


    • 1 1/2 lbs medium to small scallops
    • 1 pint cherry tomatoes
    • a few sprigs fresh basil
    • extra virgin olive oil
    • traditional balsamic vinegar or a good aged balsamic


    Instructions


    1. Remove the foot or small muscle from the side of the scallops. Refrigerate.
    2. Destem the chrerry tomatoes and place them stem side down in a baking dish.
    3. Pour the olive oil over the tomatoes.
    4. Season with salt and a few sprigs of basil.
    5. Bake at 400F for 20 minutes or so until the tomatoes are a bit brown on top and very soft.
    6. Season the scllops with salt and pepper.
    7. Heat a non stick pan over high heat with just enough olive oil to coat the bottom.
    8. When hot add the scallops and sear for 2 to 3 minutes on a side.
    9. Don't crowd the pan or they will seat and not brown.
    10. Do in as many batches as necessary - holding the cooked scallops in a warm place.
    11. When the scallops are done arrange them on a plate and gently spoon a few cherry tomatoes around the scallops.
    12. Garnish each scallop with a dribble of traditional balsamic.
    13. Sprinke a chiffonade or basil over the whole plate and serve immediately.
 

 

 

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